Place cashews in filtered water in a small bowl. Cover and refrigerate overnight.

1. Lightly oil a 6 x 3 x 2-inch rectangular dish.

2. Drain the cashews. In the bowl of a food processor, place the cashews and pulse until mealy in texture. Add the garlic, nutritional yeast, salt, truffle oil, miso, and lactic acid. Pulse eight times, until the ingredients are well incorporated and you have an aromatic crumble.

3. Press the crumbled parmesan into the prepared dish, making sure you apply consistent, strong pressure to the entire surface until it becomes fused together.

4. Cover the dis and refrigerate overnight.

5. Remove the cheese from the dish by turning it over and hitting the bottom. You may need to use a knife to loosen the edges a bit.